Reducing Inflammation Through Food Selection – Part 3

We use Oil and spices in most things we cook. Along with adding flavor, these ingredients can help fight inflammation in the body. Imagine the reduction possible if one switched from canola oil to extra-virgin olive oil or coconut oil for cooking purposes for the rest of their life. Significant to say the least.

Oils such as extra-virgin olive oil, coconut oil, avocado oil, and macadamia nut oil are all great choices for reducing inflammation. They are all produced from natural sources and contain Omega-3 fatty acids. These are the good fats we need. These oils are high in alpha acid or ALA. Olive oil is the most popular, but it lacks in many categories compared to coconut and macadamia nut oil. Coconut oil is the best for high temperature cooking or baking. Its flash point is over 450 degrees and it’s virtually tasteless.

Spices help flavor our foods. They can also provide antioxidants that reduce inflammation. For this benefit however, we need to use fresh chopped or ground spices. Sorry, no prepackaged or powder stuff here. Fresh turmeric works well with meats. Like Italian flavored foods? Well, the Italians have flavorings down pat in regards to health. Basil, garlic, mint, and oregano are all great flavorings as well as sources of antioxidants. Try adding fresh versions of these spices to your favorite foods for the added benefit of reducing inflammation as well as taste.

That concludes our 3 part series on reducing inflammation.

“Prescribe Your Own Health”

The Prescription Nutrition Team

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